Ingredients serve 4 .

400gr green lentils , rinsed drained

2 tbs olive oil

8 thick pork sausage

2 onions finely chopped

3 garlic cloves crushed

1 apple , peeled, cored in 1cm pieces  

1 small bunch thyme

1 bay leaf

330gr alcoholic apple cider .

330gr chiken stock

1 celery stock

Sour cream , to serve .

Method

Cook the lentils in a saucepan of boiling water for 15 to 20 minutes until tender .

Drain, and set aside until needed . 

Meanwhile heat 1 tbs oil in a large frying pan over medium – low heat .  Cook the sausages turning 6 to 8 minutes until browned .   Transfer to a plate & set aside . 

Heat the remaining 1 tbs of oil over -medium low heat  Add onion & garlic , then cook for a further 3 or 4 minutes until soft . . Add the cider and stock , then bring to a simmer and cook for 7 to 8 minutes, or, until  liquid is slightly reduced .  

Return the sausages to the pan witht he celery and lentils , then cool for 4 to 5 minutes ,  until warmed through . 

Ladle lentil mixture among serving plates and top with the sausages .  Serve with sour cream  desired .

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